Top sussex sausage wins at the races
Published:  12 June, 2009

Bramptons Butchers was first past the post in the race to produce a champion Sussex sausage for Brighton Racecourse.

Judges ruled that Bramptons’ traditional pork sausage was lengths ahead of its competitors and awarded owner Paul Williams the Grand Champion Banger trophy at the racecourse’s ‘Great British Race Day’ on 7 June.

Paul, whose shop is based in Brighton’s nearby Kemptown area, also won the chance to supply sausages to the racecourse’s restaurant for the rest of the season.

“I am delighted and surprised to have won the top prize in the sausage competition,” he said. “We’re now looking forward to working with Brighton Racecourse and creating some delicious menus featuring our winning sausage.”

Winning was no easy feat, with stiff competition from 64 entries across three categories: traditional pork, speciality (e.g. flavoured, venison, duck, chicken) and beef or lamb. But the judging panel, which included MTJ’s senior reporter Carina Perkins, was blown away by the quality and taste of Paul’s traditional banger.

Hilary Knight, judge and manager of A Taste of Sussex, said: “The final decision to choose Bramptons sausage as the overall winner was based on its top scores in all the criteria assessed by the judges. It was well-seasoned, succulent. juicy, well-structured and smelt delicious.”

Paul revealed that his winning sausage is gluten- and rusk-free and made using pork sourced from local free-range supplier Plantation Pigs. The butcher was tight-lipped about the production process, however, commenting, “I don’t let anyone else in the shop make the sausages, I make them using my own recipe and I want to keep it secret!”

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